1. Strain the tomatoes through a very fine-mesh colander.
2. Place the mass in enamel pan and add salt, sugar, vinegar.
3. Place the spices in a gauze bag and add to the tomato mass.
4. Cook this mixture over very low heat.
5. After a stable taste and aroma appears, when the mass takes the form of a sauce, stop boiling and remove the bag of spices.

Remember that when preparing delicious ketchup It is not the tomatoes that play a decisive role, but the spices. They are the ones that highlight its tomato taste and add piquancy.

KETCHUP FOR WINTER FOR RICE AND PASTA DISHES

Ingredients:

Preparation:

1. Thoroughly peel ripe tomatoes.
2. Then boil them covered for two hours over low heat, stirring constantly.
3. Rub the finished mass through a fine sieve and add vinegar and all the above spices to 1 liter of paste. Spices are added to the sauce only in ground form.
4. Mix the mixture well and boil to the desired thickness for 20-25 minutes.
5. Properly cooked sauce has a thick structure and spreads easily on bread.
6. Pour hot ketchup into sterilized bottles and immediately seal.
7. Store in a cool place.

Homemade tomato ketchup WESTERN EUROPEAN

Ingredients:

• 5kg of tomatoes,
• 1 tbsp salt
• 1 teaspoon prepared mustard
• ½ teaspoon ground red pepper
• a pinch of grated nutmeg
• 2 clove buds
• 0.5 teaspoons cinnamon
• 1-2 tbsp. spoons of 3% vinegar

Preparation:

1. Wash the tomatoes, pour boiling water over them and remove the skins.
2. Chop and cook for 30 minutes, adding salt.
3. Then rub the resulting mass through a sieve, and add all the spices and vinegar to the resulting puree.
4. Boil the mixture again for 40 minutes over low heat without a lid.

Ketchup can be made spicier by adding more vinegar and pepper, or sweeter by increasing the amount of sugar.

ENGLISH HOMEMADE KETCHUP

Ingredients:

• 4 kg tomatoes
• 500-600 g chopped onions and celery root
• 4 liters of water
• 100ml 10% vinegar
• 750 g sugar
• 50g salt
• 1 g red pepper
• 5g ground ginger
• 3 g ground cinnamon
• 3 g ground cloves

Instructions:

1. Chop the tomatoes, add onion and celery.
2. Pour water and simmer in an enamel bowl until soft, stirring constantly.
3. Pass the softened vegetables through a fine sieve.
4. And boil the finished mixture again with frequent stirring, adding spices in a gauze bag.
5. Evaporate the prepared mass to the required thickness, avoiding its burning
6. The finished ketchup must be poured into sterile bottles.
7. Store in a cool place.

Try cooking homemade ketchup follow these recipes and enjoy its extraordinary taste and aroma!!!

Ketchup is an excellent sauce for various meat, vegetable, fish dishes and side dishes. You can see quite a lot of varieties of this product on store shelves. But if you want natural, delicious tomato on your table, without preservatives or dyes, then we suggest you prepare it at home yourself.

Recipe for classic homemade tomato ketchup

Ingredients:

• tomato – 3 kg;
• sugar – 150 g;
• salt - a pinch;
• vinegar 9% – 80 ml;
• cloves – 20 pcs.;
• black peppercorns – 25 pcs.;
• garlic – 1 clove;
• cinnamon - a pinch;
• hot red pepper.

Preparation

Now we’ll tell you how to make homemade tomato ketchup. Wash the tomatoes thoroughly, cut into slices, transfer to a saucepan and simmer over low heat by about a third, with the lid open. Then add sugar, boil for 10 minutes, add salt to taste and cook for another 3 minutes. Next, season the tomatoes with spices, seasoning, cook for 10 minutes and thoroughly grind the mass through a sieve. Put it in the pan again, bring it to a boil, pour in the vinegar and put it in jars. Roll up the lids and place in a cool place.

Homemade tomato and apple ketchup recipe

Ingredients:

• tomatoes – 10 pcs.;
• apples – 4 pcs.;
• ground cinnamon - a pinch;
• nutmeg – 1 teaspoon;
• ground hot red pepper - a pinch;
• salt - a pinch;
• honey – 1 teaspoon;
• vinegar 9% – 2 tbsp. spoons;
• garlic – 3 cloves.

Preparation

Chop the tomatoes, put them in a saucepan, simmer under the lid until soft and rub the tomatoes through a sieve. Chop the apples, boil until soft with the lid closed, and grind with a blender. Next, combine the tomato puree with apple puree in a saucepan, place on low heat and simmer until thickened, about 10 minutes. Then add pepper, nutmeg, cinnamon, salt, honey and cook the mixture for another 10 minutes. At the end, add vinegar, add chopped garlic, boil for another 5 minutes and immediately put into clean jars and roll up the lids. and the tomatoes are ready!

Homemade spicy tomato ketchup

Ingredients:

• tomatoes – 6 kg;
• garlic – 1 clove;
• onion – 1 pc.;
• sugar – 450 g;
• salt – 100 g;
• cinnamon - a pinch;
• mustard - to taste;
• cloves – 6 pcs.;
• black peppercorns – 6 pcs.;
• vinegar 70% – 40 ml.

Preparation

Cut the tomatoes crosswise, blanch them in boiling water, then put them in ice water, remove the skin and remove the seeds. Then grind the tomatoes in a blender or pass through a meat grinder. Add onion, garlic, spices to the tomato mass and beat again. Put the pan on the fire. Add a little sugar and boil the mass by about 2 times. Next, add the remaining sugar and cook for 10-15 minutes. Then add salt, pour in vinegar, cook for 10 minutes, pour the hot mixture into sterilized jars and roll up.

Homemade tomato ketchup

Ingredients:

• tomatoes – 5 kg;
• onion – 3 pcs.;
• bell pepper– 3 pcs.;
• salt – 3 teaspoons;
• sugar – 300 g;
• vinegar 9% – 100 ml;
• ground black pepper – 1 teaspoon;
• ground red pepper - a pinch;
• cinnamon - a pinch;
• green.

Preparation

Cut the tomatoes into cubes, put them in a saucepan and put them on the fire. Chop the onion and add to the tomatoes. Peel the sweet pepper, chop it and add it to the tomatoes. Boil the boiling mass over low heat by 2 times with the lid open. Then cool and rub everything through a sieve. Pour into the pan again and put on fire. Bring to a boil, add salt, sugar, cinnamon, pepper, and vinegar. We tie the greens into a bunch and dip them into the tomato mixture. Cook again for about 3 hours until all the liquid has completely evaporated. Place hot ketchup into clean jars and roll up.

Ketchup is perhaps the most popular and versatile sauce, allowing you to brighten up almost any dish, be it pasta or potatoes, meat or fish. Unfortunately, it is not always possible to choose in stores tomato sauce, meeting all the requirements of taste and quality. In addition, recently it has become increasingly popular to observe proper nutrition, consisting only of natural and environmentally friendly products. In this article we will tell you how to make ketchup at home, and also look at interesting story its creation.

History of the sauce

The recipe for the ancestor of this tomato sauce, oddly enough, has practically nothing in common with today's. Initially, ketchup was made from walnuts, anchovies, mushrooms, spices and garlic, based on wine and brine from salted fish. The sauce acquired this composition in its historical homeland - China.

In the seventeenth century, ketchup was first imported into Europe, namely in England. For two centuries, the British tried to maintain an authentic ketchup recipe, despite the lack of many ingredients, until someone decided to add tomatoes to it.

Gradually, the sauce reached America, undergoing various modifications. Since the tomato season is short, preserving ketchup in those days was a rather difficult issue. For preservation, manufacturers sometimes used boric acid and even formaldehyde, which made the sauce poisonous.

Even today, the composition of many tomato sauces, presented in a stunning assortment on supermarket shelves, is not pleasing with its naturalness and harmlessness. That is why we invite you to learn how to make homemade ketchup. This process is quite simple and not very expensive.

How to make ketchup truly delicious?

To get a tasty and aromatic tomato sauce, it’s not enough just to find a good recipe. It is important to consider a few more points:

• When choosing tomatoes for making homemade ketchup, you should give preference only to ripe fruits, without damage or signs of spoilage. Moreover, greenhouse tomatoes do not have the necessary softness and aroma, and therefore you should choose vegetables grown in the garden.
• The rest of the ketchup ingredients should also be fresh, clean and whole. This is especially true for plums and apples, which are often affected by worms.
• To obtain a pleasant, uniform texture, tomatoes and other ketchup components must be repeatedly chopped in a meat grinder and then rubbed through a sieve. To simplify this process, it is permissible to use auger juicer, but it still does not allow achieving a completely ideal structure.

It would seem that there is nothing complicated in these tips, but if you do not follow them, you are unlikely to get a product with high organoleptic qualities.

Traditional ketchup

The recipe for homemade tomato sauce does not have a special abundance of ingredients, and each of them is truly important. So, to prepare it you will need:

• 6 kilograms of tomatoes;
• 300 grams of sugar;
• 50 grams of salt;
• 150 milliliters 6% apple cider vinegar;
• 2-3 cloves of garlic;
• 20-30 pcs. cloves and the same amount of peppercorns;
• a pinch of ground cinnamon and hot pepper.

The tomatoes are thoroughly washed, cut into small cubes and boiled in a saucepan over low heat. When the volume of tomatoes becomes one third less, add sugar, after which the sauce is cooked for five to seven minutes and salt is added. After a few more minutes you need to add cinnamon and hot pepper. It is better to place the cloves and peppercorns in a gauze bag before adding them to the tomatoes.

The sauce is boiled for about ten minutes with spices, after which the gauze bag is removed and the tomatoes are rubbed through a sieve. The aromatic tomato puree is again placed in the pan, chopped garlic and vinegar are added, brought to a boil and poured into sterilized jars.

This recipe for tomato ketchup for the winter will be simple ideal option. It will retain its taste and aroma throughout storage.

Alternative to fresh tomatoes

It happens that you don’t have fresh tomatoes at hand, because their ripening season is not long enough to enjoy vegetables throughout the whole year. That's when ready-made tomato paste comes to the rescue. Ketchup from it is no worse than from ripe tomatoes, and the process of preparing the sauce is greatly simplified. Ingredients:

• tomato paste - 400 grams;
• water - 170 grams;
• onion - 110 grams;
• green apples - 220 grams;
• bell pepper - 170 grams;
• salt - 20 grams;
• sugar - 50 grams;
• vinegar - 50 milliliters;
• spices to taste.

Vegetables and apples are thoroughly washed, peeled and cut into small pieces. Fill them with water and cook over low heat for an hour. Ready mixture cool and rub through a sieve, then add tomato paste and spices to it.

Cook the sauce over low heat for another 10 minutes, add vinegar and pour into jars. Ketchup from tomato paste can also be stored for a long time, preserving the taste and beneficial properties.

Spicy tomato sauce

This ketchup recipe will definitely please a true gourmet. The combination of delicate tomato puree, vegetables and spices can add a touch of sophistication to every dish. To create it, prepare:

• 1 kilogram of tomatoes;
• 0.5 kilograms of sweet pepper;
• 250 grams of onions and carrots;
• 50-60 grams of garlic and hot red pepper;
• 40 milliliters of apple cider vinegar;
• 40 grams of sugar;
• 10 grams each of salt, basil and ground ginger;
• 0.5 liters of water;
• a pinch of ground coriander;
• a couple of tablespoons of vegetable oil.

Carrots, onions and sweet pepper washed, cleaned and passed through a meat grinder. Add basil and half a glass of water. The mass is stewed over low heat, while tomatoes, garlic and hot peppers are passed through a meat grinder. The tomato mass is combined with vegetables, boiled for 10 minutes, then diluted with the remaining water and cooked again for 5-8 minutes.

The sauce is cooled, rubbed through a sieve and again sent to low heat. Spices, oil and vinegar are added, ketchup is boiled for 10 minutes and put into bottles and jars.

• Did you know that at the dawn of its appearance this tomato sauce was medicine and even came in tablet form?
• Scientists have proven that regular consumption of tomatoes sharply reduces the risk of cancer and problems with the cardiovascular system.
• The largest "ketchup bottle" was built in Collinsville by a tower manufacturing plant. Its total height was more than 50 meters.
• Thanks to high acidity ketchup, this sauce can be used as a cleaning agent. It will easily remove grease and rust stains from metal surfaces.

In conclusion

Today we shared with you the best recipes ketchup, which you can now prepare yourself right at home. Experiment, add your favorite spices and spices to its composition. This sauce will certainly become a favorite among all members of your family, because it will be created with your own hands.

Today I want to tell you how to cook. This ketchup not only tastes better than store-bought ketchup, but is also many times healthier. If in production ketchup is prepared from condensed tomato concentrate, thickeners and flavor enhancers, then at home you will prepare it from tasty and ripe.

From the history of the appearance of ketchup, it is known that its first recipes appeared in American cookbooks in the mid-nineteenth century. Somewhat later, at the beginning of the 20th century in the USA, Henry Heinz organized the production of ketchup in industrial scale from thick tomato paste. And today the Heinz company is the largest manufacturer of ketchups in the whole world. Tomato ketchup at home can be prepared according to many recipes, which speaks volumes about the popularity of making it at home by housewives.

Today we will look at the classic tomato ketchup recipe.

Ingredients:

• Tomatoes - 3 kg.,
• Salt - 2 tbsp. spoons,
• Spices: ground black pepper, thyme, paprika, set of Provençal herbs - 1 teaspoon,
• Onions - 4-5 pcs.,
• Sugar - 2 tbsp. spoons,
• Hot chili pepper - 2-3 rings,
• Table vinegar - 2 tbsp. spoons,
• Starch - 3 tbsp. spoons.

Homemade tomato ketchup - recipe

Juicy and fully ripe ones are perfect for making ketchup. Wash the tomatoes. Cut each tomato into several parts.

Pass the tomatoes prepared in this way through a meat grinder.

Peel the onions.

Like tomatoes, cut the onions into several parts and pass through a meat grinder.

Place the tomato puree and onion into the pan in which the ketchup will be cooked. Mix the mixture.

To make homemade tomato ketchup spicy and aromatic, add spices to it. Spices that work well include ground black pepper, thyme, paprika, and herbes de Provence.

Along with spices for spiciness, I also add 2-3 rings of hot chili pepper.

If you want to make tomato ketchup even hotter, increase the amount of pepper. Mix the base of the future ketchup. Place the pan on the stove. Cook over low heat, stirring occasionally tomato ketchup for one hour.

After one hour, when the tomato mass has boiled down, become soft and thicker, you can add flavor enhancers to it. In our case, it is salt, sugar and vinegar. As when preparing any other preparations for the winter, when cooking ketchup we use ordinary rock salt. Iodized salt is not suitable for making tomato ketchup.

As for sugar, its amount can be adjusted at your discretion. Personally, I like it when ketchup does not have a pronounced sour taste, but a slightly sweet and sour taste.

After adding salt and sugar, pour in vinegar. Even a small amount of vinegar is a guarantee that the ketchup will not spoil and will be stored well.

Be sure to taste the ketchup and adjust it to your liking. If everything is satisfactory, you can move on to the next stage of its preparation - giving it a puree-like consistency. Using a hand blender, puree the boiled tomatoes. After this procedure, our homemade tomato ketchup becomes more and more similar to store-bought, but not quite yet.

Homemade tomato ketchup. Photo

Wash the sweet paprika, cut it, remove the stalk, seeds and white membrane. Cut into arbitrary pieces, not very finely. Place in a saucepan with a thick bottom.

Peel the onion, chop it finely and place it in a saucepan with our paprika.

We also peel the garlic, lightly chop it and add it to the pan.

We take ripe tomatoes, meaty varieties. The more watery the tomatoes, the longer it will take to simmer the sauce, and, as a result, you will get much less ketchup.

This is the third time I have used a juicer to make homemade ketchup. I have a powerful one, but, in any case, I pass the pulp again 3 or even 4 times until I see that there is literally a glass of cake left - seeds and skins - and it is quite dry.

It is impossible to say how much juice you will get, since its amount depends on the variety of tomatoes. This time I got about 4.5-5 liters. The yield of the initial product - ketchup - is approximately 2 liters.

If you don’t have a good juicer, wash the tomatoes and pour boiling water over them. Next, after about a minute (a little less), drain the boiling water and pour in the tomatoes cold water. Hold them for another 30 seconds. After these manipulations, the skin is removed quickly and without problems. We also cut out the stalk. Then we cut them randomly and put them in a pan.

But, let's return to the option with a juicer. I directly throw in the whole tomatoes (the juicer allows it), without even removing the stalk, of course, if it is not visually too large.

Add tomato juice to the pan where paprika, onion and garlic are already located and put on fire. Bring to a boil and cook over low heat for about an hour and a half. Do not cover the pan with a lid, let the water evaporate and the mixture thicken.

Next we take immersion blender and puree everything until smooth. The mixture is thickening quite a bit, but still not thick enough. Return to the heat for at least another hour, and then you will add all the spices. By the way, when you already see that the ketchup is almost the same consistency as you wanted, it’s time to turn it off, because after cooling it will become a little thicker.

Now for the spices. Apart from smoked paprika there is nothing unusual. I took mustard in peas and ground it in a coffee grinder. By the way, I ground it not finely enough, so in my ketchup you can see yellow inclusions, which do not interfere at all, but slightly spoil the appearance. So you can easily buy it already ground and take about 1 tablespoon. Grind the cloves and allspice too.

At the end of cooking, when you already see that our homemade ketchup has thickened enough, pour all the spices into the pan, mix and taste. Now is the time to adjust the taste. And vinegar! Add vinegar. Now try it. As for me, there is enough of everything here, but you see for yourself, decide for yourself. And our ketchup is ready. Pour hot into sterilized jars and enjoy for your health.

A little about sterilized jars. I always wash them with baking soda and rinse them off thoroughly. hot water, and then put it in the microwave at full power for about three minutes. That's it, the banks are ready. I simply pour boiling water over the lids.

It (ketchup) is in my basement, but it was never stored for more than a month or two - it was eaten. Once opened, keep in the refrigerator only. Bon appetit!